1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.

1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.

This is a way to jazz up the serving of a tasty, but ordinary looking, salad.
The ingredients aside, you will need a pipette and a slotted spoon (or a fine strainer) for this recipe. Looks really professional and is so easy to make!

1. In a freezer, for minimum of 30 minutes, chill enough oil to measure 15 cm tall in a glass.
2. In a small pan, bring the mix for the pearls to a boil and then take it off the heat.
3. Let sit for 5 minutes.
4. Using a pipette, drop the dressing mix into the glass containing the cold oil. Let sit for 2-3 minutes.
5. Remove the pearls from the oil using a slotted spoon or pour the oil with the pearls through a fine strainer.

Serve the pearls with the spicy salad.

This technique can be used with many other sauces apart from balsamic dressing. Just play with it and be sure to (in the comments below) let me know what you did and how it turned out!

1. Whisk/shake the vinaigrette.
2. Blanch the haricot verts 1-2 minutes in boiling water (with some salt added to it).
3. Marinate the beans in the vinaigrette for 20 minutes.
4. Distribute the salad items on a large plate. Add the haricots verts and drizzle any remaining vinaigrette on top.

1. Set the oven at 215C
2. Take each boiled potato and, with a spoon, slightly press down the middle crushing the potato slightly. Put some thyme and salt on top.
3. Drizzle a baking sheet with olive oil and place the potatoes on top. Pour some additional oil over the potatoes. Bake for 20 minutes.
4. Cut up the avocado and fennel and place in a bowl together with the beans and the spinach.
5. Mix the ingredients for the dressing in a blender. Save some dressing for decorating the plate with and toss the rest with the greens in the bowl.

Assembly
1. On a serving plate, splash some vinaigrette
2. Place a large spoonful of puree on the plate and spread it out with the back of a spoon until about 0.5 cm thick
3. Place the salad leaves on top of the puree and then the remaining salad ingredients. Decorate with raspberries and the toasted walnuts.

1. Cut away the grapefruit peel and then “segment” the fruit. That is, cut away the thin, white membranes separating each wedge. Preserve any juice that seeps out.
2. Combine the ingredients for the dressing and whisk/shake together.
3. Prepare the salad, including the crabmeat, and place on serving plates.
4. Drizzle with dressing.
5. Keep the scallops refrigerated until you need them. Wash and dry them thoroughly.
6. Heat a frying pan with some butter. When hot, add the scallops. Place them a bit apart in the pan. Leave them for 2-3 minutes (depending on size) before turning. Add some cold butter when you turn. Fry another 2-3 minutes. Serve immediately on top of the salad.

Combine the marinade and pour over the lamb. Refrigerate for 1-2 hours.

Prepare the quinoa dressing and set aside.

Prepare the salad. Season and add the lemon juice. Set aside a minimum of 20 minutes.

Rinse the quinoa and boil according to the instructions on the package.

Prepare the orange by cutting off the peel (all the white membrane too), then, using a sharp knife, cut each segment just inside the thin white membrane, thus fully removing the membrane. Cut the remaining flesh into smaller pieces.

Heat oil in a sauté pan. Fry the lamb steaks a few minutes on each side (depending on thickness of the cut). Remove from pan, roll in sesame seeds and then fry on a lower heat another minute. Leave the meat to rest 4-5 minutes.

Drain the cooked quinoa, stir in the spinach, water chestnuts, the orange and chopped chili. Pour the dressing on top.

Boil the rice according to instructions on package. Rinse under cold water and drain well.

Finely chop all vegetables for the salad, add the crabmeat.

In a small saucepan, over medium heat, reduce the bisque until thick enough to leave a “coat” on the back of a spoon. Add to crab mixture and season.

Combine the ingredients for the vinaigrette, saving the oil for last and whisking well while pouring it in.

Pour the dressing over the crab mixture.

Prepare 6 small bowls with plastic lining. Spoon the crab salad into the bowls. Chill.

Peel the tomatoes. With a sharp knife, cut a shallow cross at one end of the tomato, dip the tomato for a few seconds into boiling water then chill immediately in ice-cold water. The peel can now easily be removed. Cut the tomato into 8 wedges. Turn them into “petals” by removing the seeds.

Chop the parsley.

When serving, turn the bowls onto plates. Place a few tomato petals on top of each and sprinkle with parsley.

Sallad:
quinoa
4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

The Gluten Free Gourmet

Gluten free living recipes without compromising on style or taste.
With a background in nutrition studies, chef school, bakery education and a passion for food and style, we hope to share our knowledge and ideas with anyone who wants to cook gourmet meals without gluten. We hope you will enjoy our blog!